Description
This Easy Risotto with Sun-Dried Tomatoes, Basil, and Chicken is a comforting and flavorful dish perfect for a quick weeknight dinner. Tender chicken breasts are pan-seared to golden perfection and served over creamy, cheesy risotto studded with sun-dried tomatoes and fresh basil. The combination of white wine, garlic, and Italian seasonings elevates each bite for a delicious, restaurant-quality meal made in under 40 minutes.
Ingredients
Scale
Chicken
- 2 large chicken breasts (cut in half lengthwise)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 teaspoon garlic powder
- Salt & pepper (to taste)
Risotto
- 1 tablespoon butter
- 1 teaspoon Dijon mustard
- 3 cloves garlic (minced)
- 1/4 teaspoon Italian seasoning
- 1/2 cup DeLallo Sun-Dried Tomatoes (drained)
- 1 (6.2 ounce) package DeLallo Quick Cook Cheese Risotto
- 1 1/4 cups water or low-sodium chicken broth
- 1 cup dry white wine
- 1/2 cup freshly grated parmesan cheese
- 1/4 cup basil (torn)
Instructions
- Prepare the chicken: Cut the chicken breasts in half lengthwise to create 4 thinner pieces. Season them evenly with garlic powder, salt, and pepper for flavor.
- Heat the skillet: Add olive oil and 1 tablespoon butter to a skillet set over medium-high heat. Allow the pan to heat thoroughly for a few minutes before cooking.
- Cook the chicken: Place the chicken pieces in the hot skillet and cook for 5-6 minutes on each side until they develop a golden crust and reach an internal temperature of 165°F. Transfer the cooked chicken to a plate, cover with foil to keep warm.
- Start the risotto base: Reduce heat to medium, then add the remaining butter, Dijon mustard, minced garlic, Italian seasoning, sun-dried tomatoes (chopped if desired), and the quick-cook risotto package contents into the same skillet. Stir continuously for 1 minute to blend flavors and toast the rice slightly.
- Add liquids and simmer: Pour in water (or chicken broth) and white wine, stirring well. Increase heat to high until mixture begins to boil; then reduce to medium-low. Simmer uncovered, stirring occasionally, for about 15 minutes or until the liquid is absorbed and rice is tender but retains a slight bite. If liquid evaporates early, add a splash more water or wine and adjust heat.
- Slice the chicken: While the risotto cooks, cut the rested chicken into bite-sized pieces for easy serving.
- Finish and serve: Remove the skillet from heat and stir in freshly grated parmesan cheese and torn basil leaves for a fresh, creamy finish. Top the risotto with the sliced chicken and serve immediately for best taste and texture.
Notes
- Make sure the chicken reaches an internal temperature of 165°F to ensure it is fully cooked and safe to eat.
- If you prefer a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth.
- The quick-cook cheese risotto package saves time but you can substitute with regular arborio rice, adjusting liquid and cooking time accordingly.
- Adjust seasoning at the end if needed, especially salt, depending on your broth and parmesan saltiness.
- Use fresh basil for optimal flavor, but dried basil can be used in a pinch (reduce quantity).
